Kenya coffee.

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☀️ LIGHT ROAST – Bright, Juicy, Complex

Flavor notes:

Blackcurrant (the classic Kenya signature)

Red berries / cranberry / raspberry

Citrus (grapefruit, lemon zest)

Floral (jasmine or rose)

Slight savory/tomato-y note depending on the region

Very clean, sparkling finish

Characteristics:

High acidity (vibrant, wine-like)

Very juicy and aromatic

Best for pour-over, Chemex, AeroPress

What you taste most:

➡️ Bright fruit, sparkling acidity, floral aromatics.

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🌤️ MEDIUM ROAST – Balanced, Sweet, Wine-like

Flavor notes:

Blackberry / blueberry / plum

Caramelized sugar

Sweet citrus (tangerine, mandarin)

Red wine-like depth

Subtle dark chocolate

Characteristics:

Acidity softens and becomes more balanced

Body increases—smooth, round mouthfeel

Sweetness becomes syrupy rather than sharp

What you taste most:

➡️ Berry sweetness, caramel warmth, softer acidity.

This is the roast where Kenya beans shine for espresso and drip.

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🌑 DARK ROAST – Bold, Heavy, Smoky-Sweet

Flavor notes:

Dark chocolate / cocoa nib

Molasses / brown sugar

Pipe tobacco

Roasted walnut

Faint berry sweetness underneath the roast

Light smokiness

Characteristics:

Acidity drops significantly

Body becomes thick and syrupy

Flavor is dominated by dark chocolate + roasted notes

Less origin character, more roast-forward

What you taste most:

➡️ Chocolate, molasses, smoky richness.

Great for people who want bold, low-acid coffee but still smoother than generic dark roasts.

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🔥 Summary Cheat Sheet

Roast Level Acidity Sweetness Body Main Notes

Light High Fruity Light Blackcurrant, citrus, floral

Medium Medium Caramel-like Medium Berry, caramel, wine-like

Dark Low Molasses Heavy Cocoa, tobacco, smoky